Wholesaler Speciality Breads has announced a £20 million investment into a new ‘Bakery of the Future’ facility.
Speciality Breads has a range of bread products available to customers, including brioche bread, burger buns, frozen dough, hot dog rolls and sourdough bread.
The wholesaler will move into a new 180,000 sq ft bakery in Manston, Kent, aiming to achieve its goal of becoming the most sustainable bakery in the UK. The site is set to be operational by the end of 2025.
Speciality Breads said the move represented a “significant step change” for the business as it sets its sights on adding retail to its growing portfolio, while enhancing the quality and range of its foodservice offering.
The bakery will be capable of generating its own solar electricity. According to Speciality Breads, it will feature an electric/gas hybrid oven, which is the “first of its kind in the UK”.
The business partnered with Wildfarmed last year, becoming the first large bakery to use its regenerative flour across its entire range.
The use of Wildfarmed flour, the new bakery and its move to plant-based ingredients all combine to create an offer that Speciality Breads believe will position them as the “UK market leader” in terms of sustainability in the world of bakery.
Simon Cannell, managing director of Speciality Breads, said: “This new facility is the ‘Bakery of the Future’. The bespoke built Royal Kaak production line enables us to retain our incredible flexibility and breadth of range whilst also providing a huge step change in both quality and efficiency. By making the move to this site, we are future-proofing the business for the next 20 years so that we can develop partnerships with key customers for the long term.
“The hybrid stone bake oven is a game-changer in the industry, allowing us to move quickly towards net zero as the energy market allows. Customers with volume will be able to choose what percentage of gas or electric they want to use, as well as specifying their own percentage blend of Wildfarmed flour. This is unique in the market and a hugely exciting innovation in the world of bakery.”
